(N.B. Organic, free range and non-GMO ingredients always recommended)
Ingredients
3 tablespoons olive or avocado oil
2 cloves garlic
4 cups zucchini noodles (packed)
½ – 1 cup Butternut Squash Soup (pref low sodium and dairy free)
3 tbsp grated pecorino romano cheese
1 tsp Himalayan crystal salt (or more to taste)
1 tsp black pepper (or more to taste)
Directions
- In a large sauteing pan, brown garlic in oil over medium heat
- Add in zucchini noodles and stir to coat
- Form a hole in the middle of the noodles, and crack two eggs into the center
- Mix the egg into the noodles (will be runny at first)
- Add cheese and incorporate
- Add salt and pepper (to taste)
- Cook for 2 minutes, stirring frequently
- Add 1/2 cup butternut squash soup and cook an additional 3 minutes
- Serve as a side
- If you want to make this a main meal, after the 2 minutes of stirring in step #7, add 1 cup of butternut squash soup and 2 cups cooked gluten free pasta, and then cook the additional 3 minutes